Do you have pumpkin cake recipe with Dinah Shore on cover of magazine?

Answer 1

Yes, I still have the original. This is a wonderful cake recipe, and I have used it many times and have also given the recipe away many times. I am happy to share it with you.

DINAH SHORE'S PUMPKIN CAKE

• 4 eggs
• 2 cups sifted (sift before measuring) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 cups sugar
• 1 cup salad oil
• 1 can (1 lb) pumpkin
• Cream cheese frosting (below)
• pecan or walnut halves

In large bowl of electric mixer, let eggs warm to room temperature--about 30 minutes. Preheat oven to 350 degrees F. Sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg. At high speed, beat eggs with sugar until light and fluffy. Beat in oil and pumpkin to blend well. At low speed, beat in flour mixture just until combined. Pour into an ungreased 9-inch tube pan. (I use a bundt pan.) Bake about 1 hour, or until surface springs back when gently pressed with fingertip. Cool cake completely in pan. With spatula, carefully loosen cake from pan; remove. Place on cake plate; frost with Cream Cheese Frosting. Decorate with nuts as pictured on page 193. (Sorry, can't include picture, but the nuts are arranged on the outside top if the cake in a plain, symmetrical pattern.) Makes 12 servings.

Cream Cheese Frosting

• 2 pkg (3 oz size) cream cheese, softened
• 1 tablespoon rum or 1 teaspoon vanilla extract
• 3 cups confectioner's sugar

In a medium bowl, with electric mixer at medium speed, beat cheese with rum or vanilla extract until creamy. Gradually beat in sugar, beating until light and fluffy. Spread over Pumpkin Cake, making swirls with knife.